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Classic
Cook Books
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page 166
When the pears are heated through, take them out and dip them in the syrup, and
replace them into the oven. Continue thus as long as there is any syrup left.
To dry apples.
For this purpose use soft apples, which peel and cut in 1/2, removing the cores.
Place them in the oven to become dry, but do not use common plates for this
purpose, as the apples then become black.
Salting pork.
Cut off head and foot from the hog, remove the suet, part the back from the
body, separate also the ribs and the hams and then cut from the middle part as
big slices as you want. These pieces are now to be rubbed with fine salt and
saltpeter, whereupon put them, skin side down, in a proper vessel, as a tub,
with coarse salt on the bottom. Keep on thus as long as there is any pork left,
sprinkling
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